Chef Lee’s Beef Bulgogi
Recipe By Chef Kevin Lee / Photos By Rachel Waters
Ingredients
2 ½ tablespoons brown sugar
1 tablespoon corn syrup
1 tablespoon minced garlic
5 tablespoons soy sauce
3 tablespoons sesame oil
1 teaspoon black pepper
1 pound shaved ribeye
½ onion, thinly sliced
2 green onions, finely chopped
METHOD
In a big mixing bowl, add brown sugar, corn syrup, garlic, soy sauce, sesame oil, and black pepper and mix until well incorporated.
Add the ribeye, thinly sliced onion and green onions to the marinade.
Marinate for a minimum of 24 hours before cooking.
Add the marinated bulgogi to a large sauté pan and cook on medium heat until the bulgogi turns golden brown.
Serve with steamed rice and kimchi.